In food processor, combine almonds and garlic and pulse until chopped into small pebble sized pieces. Add peppers to food processor and continue to puree. Add all dry ingredients, then slowly drizzle in olive oil, and season with lemon juice and salt.

Remove stems and seeds from poblano peppers, remove stems from serrano chilies, rough chop both peppers. Chop both parsley and cilantro from the tops of the bunches down to where they are tied, rough chop garlic and place all ingredients in food processor(note: will need to pulse and chop ingredients, slowly adding to get all volume into food processor), process until the zhoug is of pesto consistency. Whip with Greek yogurt or labneh.

3. Once batter is ready, heat a cast iron skillet or nonstick pan with olive oil until it begins to smoke. Pour 3 oz. of batter into the pan like a crepe. Cook pancake on each side until crunchy and golden on each side.

Salt, squash, let rest. 10 minutes later pat dry and mix with as much escabeche as needed. Reserve. Blend some escabeche to a dressing consistency.

With mushrooms prepped. Add oil to a large, heavy sauté pan and place on high heat. Once oil is shimmering add mushroom without overcrowding pan. Season to taste. Keep on high heat and sauté until mushrooms lose their water and start to golden in color. Add onion and garlic, peppers. Cook until mushroom deepen in color and onions garlic start to caramelize, finish with cilantro and lime.

Dress salad with blended escabeche and fresh herbs.

Serve the mushrooms on a tortilla or tostada as desires with squash on top, and salad on the side.

1 large or 2 medium or 1/2 pint of grape/cherry tomatoes, cut into 1” chunks or 1/2 sliced grape/cherry tomato

1 Tablespoon chopped garlic

8 oz. Goat Feta, crumbled

Oliver Farm Infused Sunflower Oil

Fairy wood Thicket Pepper Jelly

1 tablespoon white wine vinegar

Salt and Pepper to taste

1. Take cut eggplant and place in bowl and generously sprinkle with salt and cover with cold water. Mix making sure all eggplant is covered with water. You can put a saucer to weight down in the water. Let sit for about 15 – 20 minutes to draw out some of the strong eggplant taste.

2. While eggplant is soaking, cut remaining vegetables and place in a bowl.

3. Drain eggplant and rinse well twice. Place sliced eggplant on a clean towel or paper towels.

4. In a large sauté pan, coat the bottom with sunflower oil, turn heat on medium /high. Drizzle additional oil if needed to finish sautéing the eggplant.

5. Sauté eggplant in oil until wilted and lightly browned on both sides. About 2-3 minutes on each side.

6. Remove cooked eggplant with a slotted spoon and place in bowl with other vegetables.

String peas, and shell if using English peas. Otherwise, quarter pods.

If using broccolini, separate florets from stems. Cut stems into 1/4" slices, and leaving florets intact.

Remove stems from mushrooms and halve or quarter depending on size.

Bring water to a boil over high heat, and salt for desired flavor. Whisk in polenta and lower heat. Cook for 20 minutes, stirring every few minutes, until tender.

Heat cooking oil over medium-high heat until shimmering. Add mushrooms and sear until brown, fragrant, and slightly crispy. Reserve, and return pan to low heat. Deglaze with a splash or water or stock.

Heat butter or oil in a pan over medium heat until foamy (butter) or just shimmering (oil).

Add onion or garlic and a pinch of salt. Stir until fragrant and translucent, adding water or stock if necessary.

Add turnip roots and broccolini slices, if using. Cover about halfway with liquid and bring to a simmer. Cook for about 5 minutes, and check for tenderness. If necessary, add more water.

When turnips and broccolini are almost tender, add peas, if using. Cook until peas are bright green and tender, 35 minutes.

In a hot saute pan, add Halloumi. Cook until browned, about two minutes. Flip over and cook on other side for additional two minutes. In a medium hot saute pan, add banner butter and allow to melt. Add TGM bread and slowly brown on one side. Flip and allow other side to brown. For service, place bread on dish. Place halloumi on bread. Spoon over strawberry jam and garnish with pickled mushrooms. Enjoy!

In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes. Let the cubes marinate while you get the rest of your ingredients together and prepped.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.

Add the remaining 1 1/2 tablespoons oil to the pan. Add the leeks, ginger, garlic and chile. Sauté the mixture until it's evenly toffee-colored, which should take about 15 minutes. If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out.

Add the beet greens and stir well, incorporating the spiced leek mixture into the beet greens. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.

For the paneer:1 gallon, whole milk1/2 cup lemon juicekosher salt

Line a large colander with a large double layer of cheesecloth, and set it in your sink.

In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!

Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!

Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!

Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.

Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.

Combine the water, milk, vanilla and eggs in a large mixing bowl and mix well.

Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.

Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.

Dip the strawberries into the batter and ensure even coverage. Use a slotted spoon to lower the dipped strawberries into the hot oil. Cook until batter is golden brown and puffy. Remove beignets with spider or slotted spoon.

Preheat a grill over high heat. Meanwhile, lightly brush the bread with olive oil and season with salt and pepper, and then set aside. Chop fresh herbs, about 2 tablespoons worth. Add the herb mixture to the cheese, and season with salt, pepper and olive oil. Once grill is hot, grill the bread on both sides to the desired darkness and then set aside to cool. Heat a pan over high heat and add a splash of olive oil to the pan. Add carrots to the pan to begin roasting, and do not move around. Once that side has developed color and caramelization, flip each carrot over onto another side and continue to do so until there is color on all sides. Add the mushrooms to the pan and roast until they caramelize. Season with salt and pepper and add a splash of red wine vinegar. In a bowl combine your lettuces and radish slices. Season the mixture with salt, pepper, olive oil, and vinegar. Mix well to combine and set aside.

To assemble, use the back of a spoon and apply a generous amount of the cheese mixture to the top of the sour dough toast. Spoon roasted veggies over the top of the cheese mixture and drizzle spoonful of honey on top. Finish with a pinch full of arugula and radishes and cut the toast in half.

Chef’s note: This recipe can be utilized in many ways using what you find at the market. If you happen to stumble upon some eggs, poach a few to place on top! Another great option is to line the toast with earthy nut butter (like cashew or almond) instead of the cheese. The veggies of course are interchangeable – I like to get a good hard roast on them to develop flavor but keeping some raw will not hurt the dish either. HAPPY COOKING!!

Once the bottom of the pan starts to collect some fond (color), deglaze with the sherry. Reduce it until almost dry.

Add the cream to the sauce pan, and reduce heat to low-medium heat so it just simmers. Cook the mushroom cream for ~30 minutes. Ideally, it will only reduce by about ⅓. When done, puree on high speed in a blender until smooth. Set aside. (This can be done in advance).

To prep the veggies:

Chop the kale & chard stems!

Pre-heat a Dutch oven or wide, shallow pot (rondeau) over high heat. Add 2T oil, and a pat of butter once hot. Sauté the mushrooms, working in batches if needed to avoid overloading the pan. Stir frequently, and once slightly wilted, season with salt & pepper, and chile powder if desired.

When all of the mushrooms are done, reduce the heat to medium-high. Add the chopped leeks & green garlic. If the mushrooms absorbed most of the fat, add more butter so the leeks & garlic can be wilted.

In a large wide pot add ½ cup olive oil, bring up to high heat. Add your mushrooms to the pot. With a wooden spoon gently sauté the mushrooms for 3 to 4 minutes and to try to achieve a good sear. Add your fresh shaved garlic, shallots, celery and carrot. Sweat all your ingredients on medium heat for 5 minutes or till veggies are tender. Add your champagne vinegar and deglaze your pot, with your wooden spoon push along the bottom of the pot removing anything {FLAVOUR} that might have stuck to the bottom of the pot.* Simmer for 2 to 3 minutes and reduce 25% to burn off the raw vinegar taste.

Remove large stems and rough chop chard & kale. Heat 2 tablespoons of olive oil in large frying pan over medium high heat. Sauté greens until just wilted.

*Fun Fact: this technique is known as deglazing: a cooking technique for removing and dissolving browned food residue from a pan. When meat or vegetables are roasted, pan-fried, or prepared in a pan, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is sucs. These browned bits are super tasty and help develop the intensity of flavor in a dish.

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